November 29, 2012

Knowing this, I set out to make a cupcake that somehow incorporated all three, and I think I created a real masterpiece. It all starts with a brown sugar pound cake that's soft and dense to an ideal degree. The next aspect is a cinnamon whipped cream filling that was lucky to make it inside the cupcakes at all--it's delectably fragrant and fluffy! The final touch is a made-from-scratch caramel frosting that's thick and sweet and irresistible.

I suppose a dulce de leche filling and cinnamon buttercream frosting would be tasty too. Let's be honest--any combination of those three ingredients is gonna make me happy. No one component dominates the others; they have a nice balance and taste wonderful together. How would you combine the three?

I'm sure there's some sort of PG-rated ménage à trois joke that would be perfect here. Pretend that there is, and laugh heartily. :)

Directions:
Make the cupcakes as directed and let them cool completely.
To make the filling, simply whip the cream and sugar until stiff, then blend in the cinnamon.
To make the frosting, melt butter in saucepan. Add brown sugar and cream. Cook over medium-low heat for about 2 minutes, until the sugar is dissolved. Remove from heat and add vanilla. Transfer to a mixing bowl and beat in powdered sugar until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right.
To fill the cupcakes, carve out a cone-shaped hole and squirt the cinnamon whipped cream inside. Apply frosting generously to the cupcakes and, after giving the components a few minutes to get friendly, devour.